Since ancient times, turmeric has been used in recipes along with coconut milk, especially in Southern Asian cooking. Currently, modern science has recognized that this combination enhances turmeric’s bioavailability and makes it more useful in tackling inflammation, mental functionality, cell restoration, skin healthiness, and liver healthiness. With basil for a gastrointestinal-enhancing taste boost, this smoothie becomes an easy summer breakfast or sweet afternoon refresher.
For Pitta, replace basil for mint.
For Vata, mix until it starts to heat up from the mixer’s friction and drink hot.
For Kapha, add up freshly crushed black pepper when mixing.
Prep Time: 5 Minutes
Total Time: 25 Minutes
Serves: 2 Persons
Ingredients
- 1/2 cup whole milk greek yogurt (hung curd)
- 1 T maple syrup
- ½ cup coconut milk
- ½ cup frozen peach cubes
- ½ cup frozen mango cubes
- A big pinch of cardamom powder
- A big pinch of turmeric powder
- Few basil leaves
- A pinch of salt (preferably Himalayan salt)
Method
Serving suggestions
Add 1 to 2 tablespoonfuls of coconut oil to improve the turmeric’s brain-enhancing, joint-relieving, and muscle-smoothing abilities.
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